Ingredients
- 1 large sweet potato, diced
- 1 large red onion, diced
- 1 can garbanzo beans, drained
- ½ cup coconut milk (full fat, white part only)
- 1 15/16 oz can diced tomatoes
- 2 tbsp coconut oil
- ½ cup vegetable broth
- 1 cup finely chopped kale
- 3 garlic cloves
- 2 tsp cumin
- 2 tsp turmeric
- ½ tsp cayenne pepper
- 1 tsp salt
- pepper to taste
- served with white basmati rice
Instructions
- If making rice, start there.
- Once rice is cooking, scrub sweet potato and cut into 1/2 thick pieces, dice onion, wash and finely chop the kale. Set aside.
- In a large pan on the stove, heat coconut oil over medium heat.
- Add the onion and stir until fragrant.
- Add garlic, sweet potatoes, and spices, and stir for another minute or two.
- Next add the drained garbanzo beans, tomatoes, coconut milk, and veggie broth.
- Stir to ensure everything is coated well.
- Cover, reduce heat to low, and time for 25 minutes (or until sweet potatoes are soft).
- The last step, once the dish is cooked, is to add the kale.
- Plate your food, and ENJOY!
Calories: 778kcal | Carbohydrates: 72g | Protein: 13g | Fat: 54g | Saturated Fat: 45g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 1060mg | Potassium: 1651mg | Fiber: 12g | Sugar: 17g | Vitamin A: 34952IU | Vitamin C: 45mg | Calcium: 255mg | Iron: 11mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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